May 12, 2020
Makes about 48 cookies
2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
3/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1/3 cup packed dark brown muscovado sugar
1/3 cup packed light brown muscovado sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 (5-ounce) block semisweet chocolate (such as Callebaut), chopped into chunks
1 (5-ounce) block milk chocolate (such as Callebaut), chopped into chunks
1. Whisk together flour, salt, and baking soda in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Add the sugars and beat, stopping and scraping down the sides and bottom of the bowl occasionally, until light and fluffy, about 2 minutes. Add the eggs one at a time, beating each until just incorporated before adding the next. Add the vanilla and beat for a few seconds.
3. Add half the flour mixture and mix until just incorporated. Add the remaining flour mixture and again mix until just combined. Remove the bowl from the stand mixer and fold in the chocolate chunks. Cover and refrigerate for at least 1 day and (for best flavor) up to 3 days.
4. Position a rack at the center of the oven and preheat the oven to 375 degrees F. Line baking sheets with parchment paper or siliconw baking mats.
5. Using small ice cream scoop (about 1 heaping tablespoon), spoon the dough onto the baking sheet, leaving at least 2 inches between each cookie. Bake on the center rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies cook on the baking sheet for 2 minutes, then use a wide metal spatula to transfer them to a wire rack. Repeat with remaining dough. Let cookies cool completely on the rack before serving.